Starter Kit Bundle

$89.99

$0.00

This is perfect for beginners new to fermenting, with all essential culture starters and recipe book. The one-step fermenting process offers a simple way to make delicious fermented foods and drinks that will deeply nourish your gut microbiome. This starter kit contains:-

Start Fermenting With Our Kultured Wellness Starter Kit

Homemade Coconut Kefir is easy. Your starter will arrive in liquid form in a simple sachet. Add it to 2 litres of coconut water. The better the quality of the water, the better the end result for your body.

Leave it on your benchtop for 48 hours away from sunlight and pesky cats. This is when the fermentation occurs, the probiotics feed on the sugar in the water and leave you with bubbly, lovely, probiotic‐rich coconut kefir. Store it for 3‐6 months in your fridge. Let your gut enjoy.
Before you finish drinking the first batch, keep a cup aside. This can be used to make another delicious batch. Pour it into 2 more litres of coconut water, and repeat the above process. Presto -‐ you’ve just made yourself another 2 litres of coconut kefir. You can keep going until you’ve made a total of 10 litres. Ready to be drunk, and make your belly beam.

Your yoghurt culture will arrive in a simple sachet. Add it to 2 litres of organic coconut cream. Leave it on your benchtop for 12-24 hours, away from sunlight and energetic dogs. The fermentation will magically occur overnight, and your creamy, dreamy coconut yoghurt will be ready in the morning. Store in your fridge for 3-6 months or until it’s devoured.
Kudos - you’ve just made your first batch of coconut yoghurt. Before you finish it and lick the bowl for good measure, keep a bit aside. Just one cup. This can be used to make even more yoghurt. Add it to another 2 litres of coconut cream to create your second batch. This process can be repeated to make a total of 10 litres of coconut yoghurt. You’re going to need to buy some more fruit toppings.

Have an extremely high potency CFU count. (Yoghurt 41 billion CFU per cup and Kefir 27 billion CFU per cup)

Can be very beneficial for people who are sensitive to traditional fermented foods and who suffer from conditions such as histamine intolerance, SIBO, high inflammation, autoimmune conditions, food sensitivities, autism, ADHD, PDD-‐NOS and PANDAS

Are D‐Lactate free to benefit people with issues such as MTHFR, liver & detox problems

Contain high numbers of Bifidobacterium, which are important for leaky gut, immune regulation and digesting plant matter

Can assist in rebuilding after antibiotic use and diarrhoea, combatting candida and crowding out viruses, weight management and obesity, and regulating histamine and inflammation

Are fantastic for allergies, eczema and psoriasis, establishing the gut wall and protecting against leaky gut.

Our Cultures Are All:

100% natural

gluten and dairy free

vegan friendly

no additives, preservatives, fillers or starches, just good bugs

Australian made and family owned

Our Probiotic-Rich Formula Includes:

Saccharomyces boulardii

Lactobacillus gasseri

Lactobacillus planetarium

Lactobacillus Rhamnosus

Bifidobacterium infantis

Lactobacillus Salivarius

Bifidobacterium Bifidum

Bifidobacterium Longum

Bifidobacterium Lactis

How Do I Make The Kefir?

Homemade Coconut Kefir is easy. Your starter will arrive in liquid form in a simple sachet. Add it to 2 litres of coconut water. The better the quality of the water, the better the end result for your body.

Leave it on your benchtop for 48 hours away from sunlight and pesky cats. This is when the fermentation occurs, the probiotics feed on the sugar in the water and leave you with bubbly, lovely, probiotic‐rich coconut kefir. Store it for 3‐6 months in your fridge. Let your gut enjoy.
Before you finish drinking the first batch, keep a cup aside. This can be used to make another delicious batch. Pour it into 2 more litres of coconut water, and repeat the above process. Presto -‐ you’ve just made yourself another 2 litres of coconut kefir. You can keep going until you’ve made a total of 10 litres. Ready to be drunk, and make your belly beam.

How Do I Make The Yoghurt?

Your yoghurt culture will arrive in a simple sachet. Add it to 2 litres of organic coconut cream. Leave it on your benchtop for 12-24 hours, away from sunlight and energetic dogs. The fermentation will magically occur overnight, and your creamy, dreamy coconut yoghurt will be ready in the morning. Store in your fridge for 3-6 months or until it’s devoured.
Kudos - you’ve just made your first batch of coconut yoghurt. Before you finish it and lick the bowl for good measure, keep a bit aside. Just one cup. This can be used to make even more yoghurt. Add it to another 2 litres of coconut cream to create your second batch. This process can be repeated to make a total of 10 litres of coconut yoghurt. You’re going to need to buy some more fruit toppings.

Our Kefir Tastes Great In...

In your smoothie, porridge, chia bowl, cheesecake.

Shipping Information

Please note that our posting day for living cultures is Monday to allow time for culturing and to ensure they are not held in the postal system over the weekend. We post International as well. More info here.

Our Kefir Tastes Great In...

In your smoothie, porridge, chia bowl, cheesecake.

Shipping Information

Please note that our posting day for living cultures is Monday to allow time for culturing and to ensure they are not held in the postal system over the weekend. We post International as well. More info here.

More About Our Cultures

Our Cultures:

Have an extremely high potency CFU count. (Yoghurt 41 billion CFU per cup and Kefir 27 billion CFU per cup)

Can be very beneficial for people who are sensitive to traditional fermented foods and who suffer from conditions such as histamine intolerance, SIBO, high inflammation, autoimmune conditions, food sensitivities, autism, ADHD, PDD-‐NOS and PANDAS

Are D‐Lactate free to benefit people with issues such as MTHFR, liver & detox problems

Contain high numbers of Bifidobacterium, which are important for leaky gut, immune regulation and digesting plant matter

Can assist in rebuilding after antibiotic use and diarrhoea, combatting candida and crowding out viruses, weight management and obesity, and regulating histamine and inflammation

Are fantastic for allergies, eczema and psoriasis, establishing the gut wall and protecting against leaky gut.

Our Cultures Are All:

100% natural

gluten and dairy free

vegan friendly

no additives, preservatives, fillers or starches, just good bugs

Australian made and family owned

Our Probiotic-Rich Formula Includes:

Saccharomyces boulardii

Lactobacillus gasseri

Lactobacillus planetarium

Lactobacillus Rhamnosus

Bifidobacterium infantis

Lactobacillus Salivarius

Bifidobacterium Bifidum

Bifidobacterium Longum

Bifidobacterium Lactis

Frequently asked questions

Where should I store my cultures?

Cultures should be put in the fridge once they arrive, where they can be stored for up to 6 months.

How are Kultured Wellness ferments different to traditional Yoghurt and Kefir?

Kultured Wellness starters provide an easy, delicious and economical way to consume the level of probiotics necessary to make significant positive changes to your gut flora. Our cultures contain 9 specially selected strains of bacteria that are integral to rebalancing your gut micro biome. Our standard cultures are made using coconut water and coconut cream, and there are no additives, preservatives or fillers in our products making them suitable for people with various allergies and sensitivities to traditional milk-based products. Please note that if you suffer from an allergy to coconut products, we can make a custom culture for you in another suitable base such as fruit juice.

How do I know when my yoghurt is ready?

Yoghurt takes about 8-12 hours on the bench top to ferment. Once again it will have a tart taste and you will no longer taste the sugar from the coconut cream. In warmer climates it may be ready sooner and in colder climates it may need a little longer. You can judge this by tasting the yoghurt.

How do I know when my Kefir is ready?

Kefir should be ready after about 48 hours of fermenting on the bench top in mild weather. It should be fizzy, have a tart taste and you should no longer be able to taste any sugar from the coconut water. If the full ferment is too strong for you initially, you may wish to make a shorter ferment (i.e.) only 24 hours but keep in mind that your Kefir will contain more sugar. In warmer climates and hotter weather the kefir may be ready earlier than the recommended 48 hours. If you live in a warmer climate or if the weather has been hot check you kefir earlier to see if it is ready.